Ground Beef and Tomato Sauce Stuffed Spaghetti Squash 

Hey guys! 

I have a new recipe for you all to try! I am ALWAYS looking for a new recipe to try for several reasons. 1. I LOVE food and cooking. 2. I have a 9 month old baby that I am trying to expose to as many foods as possible. 3. I’m a dietitian. I like to stay up to date with recipes and fresh ideas to share with clients. 4. I like to try new recipes to write into menu meal plans for 413nutrition. 

*Side note- a dietitian friend of mine, Taylor Williams, started a business called 413nutrition. Check it out on Facebook! The Facebook link on this site will take you to the page and you can join the group. Lots or recipes, exercises, tips, month long meal plans for purchasing, and weight loss challenges. We would love the support! 

Anyway, spaghetti squash is not a new thing. I just have never tried it! I started my search for recipes ideas on Pinterest. (Of course!) I found this simple and delicious recipe. I’ve adapted the recipe from the 

I’ll stop the chitchat. Let’s get started! 

First, here’s the spaghetti squash. Pierced with a fork and oven preheated to 400 F. Poking the squash with a fork required some force on my part. I recommend holding the fork against the squash and pressing firmly. I tried just stabbing quickly and didn’t work me…maybe I’m weak.

Once you have it pierced all over, bake for 30-40 minutes on a baking sheet till you can poke a knife through the skin easily. I baked mine about 35 minutes. 

While your squash is baking, prepare the stuffing. Brown lean ground beef in a skillet. Season with garlic, onion, oregano, basil, pepper, and salt. Once the meat is cooked, add a can of tomato sauce and about an 1/8th cup grated Parmesan. I also added about  a half can of sliced mushrooms and sliced black olives to my half. And delicious green bell pepper. The more veggies, the more filling! 

When the squash comes out, cool long enough that you can handle it. Cut the squash in half and scoop out the seeds and stringy center. The use a fork to scrape up the squash to make the “spaghetti.” Divide the meat mixture in half between the two halves of squash, top with shredded Parmesan and bake for approximately 10 minutes at 350F to allow the cheese to melt and warm up the squash back up. If you don’t want to eat it out of the squash, you could always scrape out all the squash into a bowl and then pour the meat sauce on top.

It looks so appetizing and big in the squash though! 

And there you have it! A low carb alternative to pasta, satisfying, protein filled meal. This is a delicious way to get your veggies and fiber in. 

Tips for meal prep- So if you’re like me, getting home from working and baking something for 40 minutes, doing some more prep, and then baking 10 more minutes just seems like forever!! To cut down the time I baked my squash and cut it in half this morning. While I got ready for work, the squash baked and cooled. I cut it in half and threw it in the fridge before I left. When I got home tonight, I preheated my oven to 350F and cooked the meat mixture. While the meat mixture cooked, I scooped out the seeds of the squash and then I microwaved it for about 4-5 minute at 1 minute intervals to get the squash decently warm. The reason for this was because the squash was big. I didn’t think the 10 minutes in the oven would be long enough to heat it all the way through again. This worked really well for me. 

Each half is a serving but I ended up saving half of mine for lunch tomorrow. I scooped it into a plastic container. I can’t wait for those leftovers!!

2-3 lb spaghetti squash 

1/2 lean ground beef or meat of choice

1 can 16 oz tomato sauce

Bell pepper, diced

Sliced black olives

Sliced mushrooms 

1/8-1/4 cup Grated Parmesan 





Garlic powder

Onion powder

Shredded Parmesan for topping

Preheat oven to 400F. Pierce squash with a fork all over. Place on baking sheet and bake till a knife can pierce the skin easily. About 30-40 minutes. While squash cooks, prepare meat in a skillet and add seasonings. Add the veggies and sauté till slightly tender. Add the can of tomato sauce. Stir till well combined. Once squash is done, cut in half, scrape out the seedy center, scrape the squash with fork to create the spaghetti noodles. Season the squash with the seasonings. Divide meat mixture between each half and top with cheese. Bake for 10 minutes to allow cheese to melt. Enjoy! 

PS- my husband, the picky eater, enjoyed this meal!!

I’d love for this blog to grow, so please share and check the Facebook page, 413nutrition, and share that as well. The support is very appreciated! 

4 thoughts on “Ground Beef and Tomato Sauce Stuffed Spaghetti Squash ”

  1. Wow! I love this recipe. It is easy and so many ways to adapt it to your own taste. I use it for my low calorie, Monday evening meals. With a few adjustments, I get a huge, tasty meal with under 600 calories. BAM!

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s